#herbaceousdelight

[florentinekitchenknives]

This delightful salad inspired by Jennifer Aniston is made with either bulgur or quinoa, offering a wholesome and refreshing option for a light meal. It's packed with fresh vegetables, herbs, and a zesty dressing that's sure to please your taste buds.

Ingredients: 1 cup bulgur or quinoa. 2 cups water. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup feta cheese, crumbled. 1/4 cup Kalamata olives, pitted and sliced. 3 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. Salt and pepper to taste.

Instructions: Rinse the bulgur or quinoa under cold water and drain. In a saucepan, bring 2 cups of water to a boil. Add the rinsed bulgur or quinoa, reduce heat, cover, and simmer for 15-20 minutes until cooked and water is absorbed. Remove from heat and let it cool. In a large bowl, combine the cooked bulgur or quinoa, cherry tomatoes, cucumber, red onion, parsley, mint, feta cheese, and Kalamata olives. In a small bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Walk the Lines

[felixitousrising]

Fresh herbs and a creamy dressing come together in this Green Goddess Pasta Salad to make a bright and refreshing meal. It goes well with any meal and is great for potlucks and picnics.

Ingredients: 250g pasta. 1 cup fresh spinach leaves. 1/2 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: Follow the directions on the package to cook the pasta. After draining, set it aside to cool. Blend or process spinach, basil, parsley, mayonnaise, Greek yogurt, lemon juice, garlic, salt, and pepper in a blender or food processor. Mix until it's smooth. Whisk the green goddess dressing into the cooked pasta in a large bowl until it is well mixed. Put grated Parmesan cheese on top of the pasta salad. Put it in the fridge for at least 30 minutes before you serve it. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Oheslmc

[audreylynnillustrationhp]

Fresh herbs and a creamy dressing come together in this Green Goddess Pasta Salad to make a bright and refreshing meal. It goes well with any meal and is great for potlucks and picnics.

Ingredients: 250g pasta. 1 cup fresh spinach leaves. 1/2 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: Follow the directions on the package to cook the pasta. After draining, set it aside to cool. Blend or process spinach, basil, parsley, mayonnaise, Greek yogurt, lemon juice, garlic, salt, and pepper in a blender or food processor. Mix until it's smooth. Whisk the green goddess dressing into the cooked pasta in a large bowl until it is well mixed. Put grated Parmesan cheese on top of the pasta salad. Put it in the fridge for at least 30 minutes before you serve it. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Oheslmc

[sansdy]

Fresh herbs and a creamy dressing come together in this Green Goddess Pasta Salad to make a bright and refreshing meal. It goes well with any meal and is great for potlucks and picnics.

Ingredients: 250g pasta. 1 cup fresh spinach leaves. 1/2 cup fresh basil leaves. 1/4 cup fresh parsley leaves. 1/4 cup mayonnaise. 1/4 cup Greek yogurt. 2 tablespoons lemon juice. 1 clove garlic, minced. Salt and pepper to taste. 1/4 cup grated Parmesan cheese.

Instructions: Follow the directions on the package to cook the pasta. After draining, set it aside to cool. Blend or process spinach, basil, parsley, mayonnaise, Greek yogurt, lemon juice, garlic, salt, and pepper in a blender or food processor. Mix until it's smooth. Whisk the green goddess dressing into the cooked pasta in a large bowl until it is well mixed. Put grated Parmesan cheese on top of the pasta salad. Put it in the fridge for at least 30 minutes before you serve it. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Oheslmc

[rainbowfactorydash]

These sweet potato pancakes are a delightful blend of savory and sweet, perfectly complemented by the freshness of arugula and the burst of flavor from pomegranate seeds. The herbed yogurt sauce adds a creamy and herbaceous touch to this satisfying salad.

Ingredients: 2 medium sweet potatoes, peeled and grated. 2 eggs. 1/4 cup flour. 1/2 tsp baking powder. 1/2 tsp ground cumin. 1/2 tsp paprika. Salt and pepper to taste. 1 cup arugula. 1/2 cup pomegranate seeds. 1/4 cup chopped fresh mint leaves. 1/4 cup plain Greek yogurt. 1 tbsp chopped fresh dill. 1 clove garlic, minced. 1 lemon, juiced. 2 tbsp olive oil. Honey for drizzling optional.

Instructions: In a large mixing bowl, combine grated sweet potatoes, eggs, flour, baking powder, ground cumin, paprika, salt, and pepper. Mix until well combined. Heat a non-stick skillet over medium-high heat and add a little oil. Spoon the sweet potato mixture onto the skillet, forming pancakes. Cook for about 2-3 minutes on each side until golden brown and cooked through. Transfer to a plate. In a separate bowl, combine arugula, pomegranate seeds, and chopped mint leaves. Toss gently to mix. In another bowl, mix together plain Greek yogurt, chopped dill, minced garlic, and lemon juice to make the herbed yogurt sauce. To serve, place a sweet potato pancake on a plate, top it with the arugula pomegranate salad, and drizzle with the herbed yogurt sauce. Optionally, drizzle some honey for added sweetness. Enjoy your Sweet Potato Pancakes with Arugula Pomegranate Salad and Herbed Yogurt!

Prep Time: 20 minutes

Cook Time: 15 minutes

a quick pit stop your car your life

[otaku-issues]

A flavorful and colorful pasta dish packed with garden vegetables and enhanced with the bold flavors of Dorot Crushed Ginger and Dorot Chopped Basil.

Ingredients: 8 oz pasta. 1 tbsp olive oil. 1 onion, diced. 2 garlic cloves, minced. 1 bell pepper, diced. 1 zucchini, diced. 1 cup cherry tomatoes, halved. 1/2 cup vegetable broth. 1/4 cup nutritional yeast. 1/2 tsp salt. 1/4 tsp black pepper. 1 tsp Dorot Crushed Ginger. 1 tsp Dorot Chopped Basil.

Instructions: Follow the directions on the package to cook the pasta. Warm up the olive oil in a big pan over medium-low heat. Put in the garlic and onion, and cook them until they get soft. After you add the zucchini, cherry tomatoes, and bell pepper, cook for 5 minutes. Salt, black pepper, Dorot Crushed Ginger, and Dorot Chopped Basil should all be mixed in. Put the cooked pasta in the pan and mix it all together. Serve hot, and if you want, top with fresh basil.

Prep Time: 10 minutes

Cook Time: 15 minutes

Laverdaboom

[micawarren]

A refreshing and flavorful vegan Greek pasta salad packed with Mediterranean-inspired ingredients, perfect for a quick and healthy meal.

Ingredients: 200g pasta shells. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, thinly sliced. 1/2 cup Kalamata olives, pitted. 1/4 cup fresh parsley, chopped. 1/4 cup extra virgin olive oil. 2 tablespoons red wine vinegar. 1 teaspoon dried oregano. Salt and pepper to taste. Vegan feta cheese, optional.

Instructions: Cook pasta according to package instructions, then drain and rinse under cold water. In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, and parsley. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to make the dressing. Pour the dressing over the pasta salad and toss until well combined. If desired, crumble vegan feta cheese on top of the salad before serving. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 10 minutes

mer. m. march

[lumitiikeri]

This vegan potato salad is bursting with fresh herb flavors, making it a healthy and delicious side dish for any occasion. Creamy vegan mayonnaise and tangy Dijon mustard create a flavorful dressing that perfectly coats tender diced potatoes. It's a crowd-pleaser that's sure to impress!

Ingredients: 1.5 lbs potatoes, diced. 1/4 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon apple cider vinegar. 1/4 cup chopped fresh parsley. 2 tablespoons chopped fresh dill. 1 tablespoon chopped fresh chives. Salt and pepper to taste.

Instructions: Boil diced potatoes until tender, about 10-15 minutes. Drain and let cool. In a large bowl, mix vegan mayonnaise, Dijon mustard, and apple cider vinegar. Add chopped parsley, dill, and chives to the bowl and mix well. Fold in the cooled diced potatoes until evenly coated with the dressing. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving to allow flavors to meld. Garnish with additional fresh herbs before serving, if desired.